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In honor of Food Network Star contestant Nikki Martin, who was sadly eliminated in last week’s episode, the kittensharks have created a recipe for a martini with grilled. We forgot to bring our gin to the tiki bar, so it was made with vodka. Half-assed recipe follows:

So, tonight we learned that Nikki Martin was eliminated from Food Network Star. If you

Nikki Martin

know anything about kittensharks, then you know that we are obsessed with Food Network Star. (If you don’t know anything about kittensharks, then you are a jackass.) Kittensharks are traditionally #TeamAlton because, as you know, we are huge fans of Alton Brown. However, through a series of tweets with Nikki Martin, we learned that she is a classy and interesting lady who has some stuff to teach us about grilling food.

Tonight, I was extremely disappointed to see her removed from the running in place of Michelle on Bobby Flay’s team. I think it was a huge mistake in the producers’ decision. Nikki might not be everyone’s idea of “classic” food show host, but she is attractive, interesting and informative. Which is what one ought to want in an informative food show. I don’t eat meat, but I would be interested in some of her tips on grilling vegetables. I don’t know what any of the other contestants would have to say on this subject because they don’t seem to care. I think Nikki does.

I’m going to launch a campaign to get a Nikki Martin Show on Food Network. I think you should join me. Yeah? Do it.

If you are interested in joining, email zelda@kittensharks.org or start tweeting @FoodNetwork that you want a #NikkiMartinShow immediately! Nikki is a classy lady and has a lot to teach us. As a Food Network viewer, that’s what I’m looking for. What about you?

It’s finally happening! Potbelly Sandwich Shop is opening a location in Boston. There is technically already an open location, but it is in the airport, so it would be a pretty expensive lunch if one wasn’t already planning on taking an air trip that day. (That doesn’t mean I haven’t thought about it.)

The opening date isn’t official yet, but I will keep you updated and eventually add a countdown clock . In the mean time, check out the news page: Boston Opening.

Every Taco Tuesday needs a special taco, and I enjoy finding new and exciting ways to celebrate said fun day. As a vegetarian, people tend to think the options are fairly limited, but they have come a long way from the once glorious, single delight of Taco Bell releasing the potato soft taco (and gotten better for you, I might add).

My favorite thing about this recipe is switching out sour cream for fat free plain Greek Yogurt. The texture is velvety and the nutrition is great, not to mention the (I think) better taste.

Once in a while, the “NEED TO BAKE NEED TO BAKE NEED TO BAKE” urge takes me over. Usually I’ll just make some cupcakes or something, but sometimes I want to try something new and different, especially if it will please a friend. Fellow kittenshark Ashley loves cheesecake, and it just so happened that when I had this urge to bake something, it was almost Nick’s birthday; he also loves cheesecake. Settled. Gotta make cheesecake.

Since I’d never made a cheesecake before, I scoured the internet for the right recipe for me, and because I knew I wanted to make mini versions, I ended up using one I found at a wonderful site and only slightly adapting it. Since she said it best, please check out Annie’s Eats for the full recipe.

A cupcake. (Phone pic.)

The adaptations I made were using Chocolate graham cracker crumbs instead of chocolate cookie crumbs (I don’t like Oreos), Natural Balance Vegan Buttery Spread instead of butter, Egg Beaters Egg Whites instead of Eggs and no salt. It was still pretty tasty! In fact, Ashely said, “This might be the best dessert I’ve ever had.”

I baked 4 mini cheesecakes in glass ramekin and made cupcakes out of the rest. With future cheesecakes, I hope to have a more attractive looking final product, but all the different crap about how to know when your cheesecake is done had me pretty spooked.

If you want the recipe for the ganache seen in the first picture, click here.

Susan, one of my best friends and a fellow kittenshark, can’t have gluten. This is sad because most of the delicious foods seem to be riddled with it. Everyone take a minute to reflect on how it sucks to be allergic to gluten. Okay, thanks. Anyway, since she recently sent me a care package and I have one to send her, aaaaand her birthday is coming up, I wanted to create a special treat that is delicious, easy to make and safe for the Suze to eat.

Nick and I set out to bake them tonight, and we were delighted with the final product. These cookies are not only Suze-safe, but also almost criminally easy to make and very tasty.

On average, I spend about 2-3 weeks at a time in Washington, DC then return home for 2-3 weeks, then go back. During the time in DC, Nick and I enjoy making a variety of recipes– some old favorites and some new ideas. Most recently, there was a day on which we could not decide what to eat that evening. Neither of us wanted anything too heavy, but we didn’t feel like just having bread and salad, either. Then, like a unicorn comes to a fair maiden, an idea casually trotted up to me and whinnied: chicken salad. PERFECT. A deliciously light, simple recipe into which one can put pretty much anything one likes.

One might think that as a vegetarian, I am unable to enjoy the deliciousness of chicken salad, and one would be mistaken. As I have mentioned before, there is a plethora of meat substitute products that have decent nutrition and great flavor (enough even to please Nick, who is a happy meat-eater). Whether you use real chicken or fake, I hope you enjoy this recipe.